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Sarita+Ekya%2C+Owner
Sarita Ekya, Owner

Sarita Ekya Making Money on Mac n' Cheese

For many of us, Mac n' Cheese became a staple food in our diet. We loved it as kids. We enjoyed it in high school. We survived on it in college. And now we get to artfully dine it as young professionals at the very hipSarita's Macaroni & Cheese Restaurant, also known as S'MAC. Sarita, 31, Owner, and her husband Ceasar dreamed up this idea and in almost a blink of an eye their restaurant opened in New York. Sarita's idea was golden as she now runs a very successful business. In fact, the Stevie Awards for Women in Business recently recognized her efforts as a top finalist in its 'Best New Company of the Year' category. Take a moment to learn about Sarita, the tasty menu at S'MAC and how she took an idea and ran with it to become a budding entrepreneur as we feature her in this week's Young & Professional Profile.

Company

S'MAC (Sarita's Macaroni & Cheese, Inc.)

Founded

June, 2006

Website

www.smacnyc.com

Name, Title

Sarita Ekya, Owner

Age

31

Hometown

Dartmouth, Nova Scotia, Canada

Current residence

New York, NY

Education

Dalhousie University, Bachelor of Mechanical Engineering

Dalhouse University, Bachelor of Science, Mathematics Major

Work Experience

S'MAC, Owner, 2006 - present

DEKA Research & Development, Project Manager, 2002 - 2005

Black & McDonald, Service Engineer, 1999 - 2002

Ethnicity

East Indian (Punjabi)

About the company

S'MAC is short for Sarita's Macaroni & Cheese, Inc. And that is what we do – cook up some tasty mac-'n'-cheese! I came up with the concept for a mac-'n'-cheese niche restaurant in September 2005 shortly after moving to New York with my husband, Caesar. We both loved the idea and ran with it. Before we knew it, nine months later, we opened up our "baby." Our restaurant S'MAC opened its doors on June 26th, 2006.

What are your day-to-day responsibilities?

When we first opened, my day-to-day responsibilities ranged anywhere from working the cash register, to handling payroll to cleaning the restroom toilet if needed! Now that we have a fabulous full-house of staff, I can focus my efforts on a bigger picture for the corporation. However, when it comes down to the daily grind at the restaurant, I am quite involved in the day-to-day operations. I manage payroll, the finances, work the cash register, deal with food/beverage inventory and whatever the "fire of the day" happens to be.

Most notable milestones

June 26th, 2006 by far was the most notable milestone in S'MAC history to date. Opening our doors to the public only took nine months from when the idea was conceived however it felt a lot longer. Our space was previously a retail store so we undertook quite the construction project installing a brand new kitchen and turning our basement from a scary place into a functional, clean, bright space. That was only the beginning. The permits involved in approving gas-fired equipment aren't easy to obtain, and we learned the hard way. So – for the record – the day we got gas pretty much brought tears to our eyes.

And I must say, another notable milestone was the day that I didn't have to be at the restaurant seven days a week, 18 hours a day. I think that happened by September :-).

What's the niche?

This is an easy question to answer in that we are the first restaurant to ever be all about mac-'n'-cheese, period. It is very easy to distinguish us from other eateries because of our menu. However, I also aspire and hope that what makes S'MAC unique is a comfortable environment for all our employees. The restaurant industry can be a very grueling one but our goal is to make it a fun and stable workplace.

What's the biggest challenge?

One of the biggest challenges for me is to not get so involved with the day-to-day activities in the restaurant. I have to create a healthy space where I am not running around like a mad woman trying to do every job. But that's tough. I love being in the trenches, so to speak. However, I realize that if I am always in the trenches, I will never be able to see the road ahead to the future and that is not a good thing.

What's in store for the future?

We plan to bring S'MAC to as many people's fingertips (and mouths!) as possible. Expansion is a definite. We also plan to be shipping our product soon so people who have a hankering in other states/cities will be able to order it.

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Best way to keep a competitive edge

Stay fresh, and never get dull. Even if customers love what you are doing, still make sure you introduce new concepts, ideas, products, etc. to your company. It is very important to listen to your customers – they are a wonderful source of what you can be doing next to enhance your company.

Exterior+of+S%27MAC
Exterior of S'MAC

Guiding principle in life

Don't ever forget to have fun! I think when most people meet me, they find it hard to believe that I am a "serious business owner." I even used to get questioned when I was practicing mechanical engineering how come I was an engineer who liked to have so much fun? It sounds silly, but I heard it a lot. So many people, amidst all the craziness of working and earning a living, forget what it's like to have fun. They reminisce about the "good old college days" not realizing that these days can be just as good, probably even better, if they ease up a bit and remember what their passions and interests are outside of work.

Yardstick of success

At the end of the day, are you happy? Do you still love what you do for a living? Are you able to pay the bills and have money leftover to spend on your hobbies? If you answer yes to all these questions, life is pretty darn good.

Goal yet to be achieved

Mount Everest. Does everyone say that? No, really, Caesar and I do want to acccomplish the big E. We closed up shop for a week last August and trekked in the Andes in Peru and we can't stop dreaming of where our next mountain will be. Everest won't be for awhile, we know that, but still it is a goal.

Best practical advice

Remember to trust your instincts – your gut will tell you a lot. When you don't have practical experience or any real instinct about something important in the process you are going through, enlist a professional's help. It doesn't mean you can't question the professional, and challenge them on their opinions &ndash I encourage that completely. However, be aware when you need outside help. It will save you a lot of time and mental grief.

Supportive words from a family member or friend on your venture

I had a lot of friends who thought we were crazy on our nine month journey to opening. Not a lot of them came right out and told us but you knew what they were thinking. One of the most supportive comments came from a dear friend from university. She was telling me how she told her husband that Caesar and I were opening a mac-n-cheese restaurant. He replied, "Mac-n-Cheese? As in, what we eat out of a blue box? Are you serious?" She then replied, "Yup, dead serious". He commented on how he thought it was a little crazy and she replied, "Yeah, but it's Sarita. Anyone else, no way. It'll work because it's Sarita." Now that's what I call faith in a friend's abilities.

Mentor(s) and why?

My mom, hands down. I could go on and on about why she is my mentor but I will keep it simple. She turned herself from a young woman who landed in a foreign country with limited schooling, basically a shy outsider, into a strong, brilliant woman who is one of the most positive influences on both her friends and family.

What motivated you to get started?

It felt like such a natural thing. We had never before discussed opening up a restaurant, but when I came up with the idea in casual conversation, it was like "Of course we will do this. There is no question about it."

Like best about what you do?

To see all my (and many others'!) efforts actually work towards something that people love.

Like least about what you do?

No vacation! That needs to change soon.

At age 10, what did you want to be when you grew up?

A doctor, but that is probably a very stereotypical answer of a child in an East Indian family. I did think it would be cool to be an obstetrician and I must admit, part of me always wanted to be in the medical field. Must have something to do with "those trenches" again :-).

What was your first job?

I worked for a retail athletic store. Unlike most people, I adored retail because I got to meet so many different characters everyday. That's probably why working behind the counter at S'MAC appeals to me so much.

Interior+of+S%27MAC
Interior of S'MAC

Biggest pastime outside of work

I unfortunately haven't been involved in much activity outside of work these days but that is improving. Yoga is probably my number one pastime. When I first started doing yoga in 2002, I noticed an incredible difference in me both physically and mentally so I am a strong advocate and practitioner of yoga.

Person most interested in meeting and why?

Oprah Winfrey. It has nothing to do with her talk show as I don't even watch it. I just have so much respect and admiration for what she has become in life and how she uses that to help so many people who otherwise don't have the resources at their hands to do it for themselves.

Leader in business most interested in meeting and why?

Robert Kiyosaki, author of "Rich Dad, Poor Dad." I could probably ask him a million questions and still want to hear more!

Three interesting facts about yourself

  1. I met my husband on a plane ride from Boston to Toronto.
  2. My husband and I took on a new last name together, Ekya, which means "unity" in Sanskrit.
  3. I didn't start liking macaroni and cheese until I was in high school when my mom's friend made it from scratch (and not out of a box).

Three characteristics that describe you

  1. Outgoing
  2. Compassionate
  3. Sharp

Three greatest passions

  1. Yoga
  2. Traveling
  3. Food/Wine

Favorite book

"The Alchemist" by Paulo Coelho

Favorite cause

Girls Incorporated, which is a national nonprofit youth organization dedicated to inspiring all girls to be strong, smart, and bold.

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Credits

Interview by Sheena Singh
Introduction by Sumaya Kazi
Edited by Valerie Enriquez

Also this week

     
Tony ChungAmy SerranoLaila Halaby

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